Cartel Coffee Lab | On Sept. 29, National Coffee Day, Food Network personality Alton Brown tweeted an extensive list he first compiled in 2014 of more than 60 of his favorite coffee shops across North America, and Cartel Coffee Lab made the list. Brown shared: "I have to admit that I really like the fact they call themselves a 'lab.' The coffee is good and the space is great." | Details: Various locations. 480-621-6381, cartelcoffeelab.com.
Courtesy of Cartel Coffee Lab

Fat Ox in Scottsdale | Rochelle "Ro" Daniel, chef de cuisine at Fat Ox in Scottsdale, rarely shies away from a challenge. Even as a young chef, she remembers seeking out the hardest kitchen to work in, where she could master the art of food. Daniel’s mindset was no different when Food Network offered her a spot in "Chopped Grill Masters" competition. | Details: 6316 N. Scottsdale Road, Scottsdale. 480-307-6900, ilovefatox.com.
Ben Meyer, 3rd Story

Chompie’s | Bigger is always better on Food Network’s “Ginormous Food,” which seeks out the most outrageous foods across America. The show featured Bubbie's Belly Buster, a 10-pound beef brisket sandwich at Chompie's. In a 2010 episode of “Man vs. Food” on the Travel Channel, host Adam Richman accepted Chompie's Ultimate Slider Challenge, an attempt to down 12 brisket sliders with potato pancakes and onion strings in 30 minutes. He failed, but you can take the challenge any day you feel lucky ($49.99, free if you make it). | Details: Locations in Chandler, Tempe, Phoenix, Scottsdale and Glendale. chompies.com.
Chompie's

Porkopolis | Bigger is always better on Food Network’s “Ginormous Food,” which seeks out the most outrageous foods across America. this show featured The Triple Brady Bacon Burger, a 14-inch-tall burger with three patties and three different types of pork at Porkopolis, in Scottsdale and Chandler. | Details: 1445 S. Arizona Ave., Chandler. 480-899-7675. Also, 10392 N. Scottsdale Road, Scottsdale. 480-284-7778, porkopolisbbqaz.com.
Porkopolis

Zuzu | Guy Fieri features Zuzu on 'Guy’s Grocery Games' on Wednesday, Feb. 7, 2018. The sweet-and-savory chef duo were matched against two other teams, including Flagstaff husband-and-wife team Joe and Dara Rodger. Contestants shop in a set grocery store called “Flavortown.” In the first heat, the teams must create an all-American comfort dinner and dessert with items from a mandatory list. | Details: Hotel Valley Ho, 6850 E. Main St., Scottsdale. $40. Reservations: 480-376-2600. hotelvalleyho.com.
The Republic | digital

Santa Barbara Catering | This restaurant was featured on an episode of 'Chopped' on Tuesday, Feb. 13, 2018. “For a 25-year-old chef that grew up watching 'Chopped' throughout high school, standing in that kitchen for the first time is like entering an alternate reality," Marissa Delgado said. | Details: 1090 W 5th St, Tempe, AZ 85281
Santa Barbara Catering

Alice Cooper’stown | In 2010, Adam Richman took on the rocker’s Big Unit ($24.99), a 22-inch Vienna beef hot dog with all the trimmings plus fries. The “Man vs. Food” host was served by none other than Alice Cooper himself. After that visit, Cooper debuted the Bases Loaded Big Unit ($29.99), with toppings that Richman picked during the taping: “nightmare chili,” cheese sauce, sauerkraut, jalapeños, chopped onions, diced tomatoes and sweet relish with fries. Alice Cooper’stown closed in October 2017 after 18 years in downtown Phoenix.
The Republic

Brick and Barley | A 2016 episode of Spike TV's “Bar Rescue” showed how industry consulted Jon Taffer transformed the old Baseline Sports Bar into the spanking-new Brick and Barley. In addition to a new name, the makeover included new signage, lighting under the bar and patio furniture. The interior shifted from hole-in-the-wall dive to upscale pub, with a mustard yellow color scheme, stone accents and chandeliers. Mixology expert Daniel Ponsky returned to the bar for an episode of "Bar Rescue: Back to the Bar," which aired on March 12, 2017.
Details: 201 E. Baseline Road, Tempe. 480-730-9800.
Brick and Barley

George and Dragon English Pub & Restaurant | In 2016, Spike TV’s reality rehab show “Bar Rescue” gave the longtime neighborhood haunt a makeover under the guidance of food and beverage industry consultant Jon Taffer. According to the show, the bar was $700,000 in debt and losing $5,000 a month when Taffer and crew rescued the pub.
Details: 4240 N. Central Ave., Phoenix. 602-241-0018, georgeanddragonpub.net.
Jeremiah Toller/Special for azcentral.com

Matt’s Big Breakfast | "Triple D" host Guy Fieri in 2008 shared two of Matt's specialties: a Belgian waffle and bacon duo; and the hog & chick, made with two eggs, choice of thick-cut bacon or country sausage, served with toast and choice of potatoes.
Details: 825 N. First St., Phoenix. 602-254-1074. Other locations at mattsbigbreakfast.com.
The Republic

Over Easy | Food Networks visited this breakfast spot first in 2009, when Guy Fieri and his “Diners, Drive-ins and Dives” crew rolled in and raved about the brioche French toast and ham steak with red eye gravy. Two years later, on “The Best Thing I Ever Ate,” Beau MacMillan, executive chef at the Sanctuary on Camelback Mountain, shared his love for the waffle dogs.
Details: 4730 E. Indian School Road, Phoenix. 602-468-3447. Other locations at eatatovereasy.com.
KingLawrence.com

Paradise Valley Burger Company | In 2015, “Diners, Drive-ins and Dives” also hit this popular burger joint, where Guy Fieri munched on menu delights like the french toast fries ($3) and the Beach House Burger ($7.50), topped with roasted green chili, smoked mozzarella and pico de gallo. What did they wash it down with? The Lucky Charms marshmallow shake ($5).
Details: 4001 E. Bell Road, Phoenix. 602-535-4930, paradisevalleyburgercompany.com.
Bret Shapiro/Paradise Valley Burger Company

Perk Eatery | In 2013, Guy Fieri headed to this breakfast and lunch spot for “Triple D” and indulged on the breakfast enchiladas ($14.99), filled with chipotle ricotta, black beans and slow-roasted pork, and topped with spicy New Mexico red chili and eggs. He also tried the chicken on the coup’s ($11.99) sausage and sage stuffing, sausage gravy and eggs; and the wine country French toast ($12.99) stuffed with brie and finished with roasted grapes and red wine rosemary syrup.
Details: 6501 E. Greenway Parkway, Phoenix. 480-998-6026, perkeatery.com.
Pauline Martinez

Aunt Chilada’s | “Drinking Made Easy,” a kind of broadcast pub crawl on AXS TV, came to Aunt Chilada's in 2010 and featured the prickly pear margarita. You can still try this cocktail made with prickly pear puree, lemon, lime and orange juices, tequila and triple sec ($6.50).
Details: 7330 N. Dreamy Draw Drive, Phoenix. 602-944-1286, auntchiladas.com.
The Republic

The Barbecue Company Grill and Catering | Travel Channel's “Food Paradise” visited this barbecue restaurant in 2012 and profiled the grilled meatloaf. The dish includes two slices of meatloaf made with beef and pork, smoked bacon, chipotle and Cheddar cheese, served with bread and two sides, such as garlic mashed potatoes and cowboy beans ($14).
Details: 4636 S. 36th St., Phoenix. 602-243-3771, thebbqco.com.
The Barbecue Company Grill

Amy's Baking Company | It’s been a year since Amy’s Baking Company shut up and shut down in Scottsdale. You’ll recall the restaurant’s owners, Amy and Salomon "Samy" Bouzaglo, from such antics as falling apart on “Kitchen Nightmares” (twice), accusing show host Gordon Ramsay of sexual harassment and allegedly brandishing a knife at a customer.
John Severson/The Republic

El Chorro | We all love the sticky buns at this landmark restaurant, and so does Food Network's "The Best Thing I Ever Ate.” In 2010, chef Beau MacMillan generously touted them on TV. You can sample these sticky, nutty rolls with any meal and at Sunday brunch from 9 a.m.-3 p.m. with entrees like the signature eggs Benedict with Canadian bacon ($18).
Details: 5550 E. Lincoln Drive, Paradise Valley. 480-948-5170, elchorro.com.
The Republic

DeFalco’s Italian Deli | “Diners, Drive-ins and Dives” was hungry for deli food when Guy Fieri stopped by this shop in 2013. The show spotlighted DeFalco's Centurion calzone, made with mozzarella, soppressatta salami, roasted peppers, tomatoes, fresh basil and kalamata olives. Great, except at the time DeFalco’s offered those toppings only on a pizza. When the show aired, DeFalco's had to scramble and make a calzone version, which remains popular today (10-inch, $15; 16-inch, $19.50).
Details: 2334 N. Scottsdale Road, Scottsdale. 480-990-8660, defalcosdeli.com.
DeFalco’s Italian Deli

Beaver Choice | “Eden Eats” from the Cooking Channel visited this respected restaurant with the funny name in 2012, and that same year the Cooking Channel’s “Baron Ambrosia” also stopped by. Try some of the featured dishes: the Laxpudding ($15.95) with cured salmon, salad, marinated green beans and beet salad; chicken schnitzel cordon bleu, a breaded chicken breast stuffed with Black Forest ham and triple-cream Brie ($18.95); or the pierogi meal with pan-fried, deep-fried or steamed pierogi served with three side salads ($14.95). On Thursdays, get all-you can-eat pierogi for $11.95.
Details: 745 W. Baseline Road, Mesa. 480-921-3137, beaverchoice.com.
The Republic

Thee Pitts Again | This longtime barbecue joint also caught the eye of Guy Fieri, who showcased the restaurant on "Triple D" in 2008. What's the most popular item? The pulled-pork sandwich made with slow-roasted pork served on a kaiser roll with one side ($8.99).
Details: 5558 W. Bell Road, Glendale. 602-996-7488, theepittsagain.com.
The Republic

Giuseppe's on 28th | Guy Fieri visited Giuseppe's on 28th for his Food Network show "Diners, Drive-Ins and Dives." He said the Bolognese ragu was "crazy good." | Details: 2824 E. Indian School Road, Phoenix. 602-381-1237, giuseppeson28th.com.
Courtesy of Giuseppe's on 28th

Beckett’s Table | This restaurant was seen on an episode of "Chopped" that aired April 28, 2018. Chef and owner Justin Beckett was eliminated after the dessert round. The show also mentioned Beckett’s other restaurant Southern Rail Restaurant. | Details: 3717 E. Indian School Rd., Phoenix. 602-954-1700. beckettstable.com
Courtesy of Beckett's Table

North Italia | This restaurant was feature on “Chopped” when sous chef Ashley Goddard competed on an episode that aired May 1, 2018. The restaurant serves traditional Italian food, such as spaghetti and meatballs and margherita pizza. Goddard was chopped after the entree round. | Details: 4925 N. 40th St., Phoenix. 602-324-5600. northitaliarestaurant.com.
David Kadlubowski/The Republic

Scapegoat Beer and Wine | Michael Compean, executive chef of Scapegoat Beer and Wine, competed on an episode of "Chopped" that aired May 1, 2018. “At Scapegoat, organization is key. It’s a one-man kitchen so in order for me to be successful, I have to think and cook faster than most chefs,” Compean said on the show. Compean was eliminated after the appetizer round. | Details: 7150 E. Fifth Ave. Suite 100, Scottsdale. 480-292-7605. scapegoatbar.com
Dominic Armato/The Republic

Southern Rail Restaurant | This restaurant was seen on an episode of "Chopped" that aired April 28, 2018. Chef and owner Justin Beckett was eliminated after the dessert round. The show also mentioned Beckett’s other restaurant Beckett’s Table. | Details: 300 W. Camelback Rd., Phoenix. 602-200-0085. southernrailaz.com.
Dominic Armato/The Republic

The Gladly | This restaurant and whiskey bar was mentioned on an episode of "Chopped" that aired on March 20, 2018. The restaurant serves dishes such as duck meatloaf and crispy fish tacos. It also has more than 250 whiskies to choose from. Donald Hawk, sous chef, was eliminated after the appetizer round. | Details: 2201 E. Camelback Rd., Phoenix. 602-759-8132. thegladly.com.
Awe Collective

The Market by Jennifer's Restaurant + Bar | This restaurant, which includes locally grown food on its menu, was featured on a "Chopped" episode that aired Feb. 27, 2018. Jennifer Russo, the owner and chef, competed on “Chopped,” and was eliminated after the dessert round. | Details: 3603 E. Indian School Rd. Suite A, Phoenix. 602-626-5050. themarketbyjennifers.com.
The Republic

Short Leash | At Short Leash, Nadia G tries the bratwurst-stuffed pretzel with sauerkraut and grain mustard for an episode of the Cooking Channel’s “Bite This with Nadia G” that aired Sept. 18, 2014. Short Leash is known for its hot dogs and doughnuts. | Details: 110 E. Roosevelt St., Phoenix. 602-795-2193, shortleashhotdogs.com.
John Samora/The Republic

Richardson's | Nadia G enjoyed Pasta Heidi from Richardson’s for an episode of The Cooking Channel’s “Bite This with Nadia G” that aired Sept. 18, 2014. “As an Italian, when I heard linguine put into a tortilla, I was like, 'Wow, that is some dirty carb-on-carb action.' It was fabulous," Nadia G said. | Details: 6335 N. 16 St., Phoenix. 602-265-5886, richardsonsnm.com/richardsons/.
John Samora/The Republic

Reathrey Sekong | Eden Grinshpan visited Reathrey Sekong when it was still known as Sekong By Night. Grinshpan made Fish Amok for an episode of the Cooking Channel’s “Eden Eats.” The restaurant also serves dishes such as spring rolls and lemongrass soup. | Details: 1312 E. Indian School Rd. Phoenix. 480-238-0238.
Dominic Armato/The Republic

In less than a year, a dozen Phoenix chefs have competed — or will soon — on "Chopped," Food Network's popular competition shows. Find out who is competing next and get host Ted Allen's winning tips.

It’s not your imagination. Food Network’s "Chopped," now filming its 40th season, has invaded Phoenix, much to the delight of chefs and viewers. In less than a year, more than 15 Arizona chefs have competed — or will soon — on the competition show.

Emmy winner Ted Allen, who was the food and wine specialist on Bravo’s breakthrough hit “Queer Eye,” has hosted "Chopped" since it debuted in 2009. Approaching his 700th show (including "Chopped Junior," which he also hosts). he has asked contestants to open 2,100 mystery market baskets filled with some crazy ingredients over the years.

“I, of course, had no way of knowing that 'Chopped' would shoot a second season, let alone a 40th,” Allen said. “We’re grateful and thrilled — and we love our audience... Our team is like a finely tuned machine. We get better and faster and stronger practically every week.”

But since February, it seems a local chef stars on "Chopped" every week. It began on Feb. 13, when Marissa Delgado, executive sous chef of Santa Barbara Catering, appeared on the “Chocolate, Chocolate, Chocolate” episode.

She made it to the final round before being chopped. Since then, five other Valley chefs have been featured — one took the win.

On April 3, two Phoenix chefs competed in the episode themed “Wild Game Plan.”

John Chambers, corporate chef of specialty food company Sogno Toscano, was chopped in the first round.

Tandy Peterson, chef de cuisine at Mowry & Cotton at The Phoenician, was chopped in the second round.

Three more chefs appeared in April and May, including:

April 24: “Sensational Sandwiches.” Danielle Leoni, chef/co-owner of the Breadfrui; and Justin Beckett, chef/owner of Southern Rail and Beckett’s Table. Update: Leoni was chopped in the first and Beckett in the third round.

Ashley Goddard, sous chef of North Italia; and Michael Compean, executive chef of Scapegoat Beer and Wine. Update: Compean was chopped in the first round, Goddard in the second and Hinojosa in the third.

Fun fact: Neither Beckett nor Leoni knew the other one was on the program until they arrived at the appointed time in New York last September for filming. "Chopped" keeps a tight lid on participants, requiring radio silence from the moment they are accepted as a contestant until they are told of an air date (when they needed to be in New York for filming).

What does it take to land a spot on the high-stakes, high-drama show with $10,000 in prize money on the line?

We talked to several chefs who have competed to find out how they snagged a coveted spot and what it means for their business. And we asked Allen a few questions, too, including tips on how to win the show.

Why is Arizona ripe for 'Chopped?'

Chopped Judge and chef Scott Conant relocated to Scottsdale and opened Mora Italian, a restaurant in Phoenix.(Photo: Nick Garcia)

In spring 2017, "Chopped" sent a producer to Phoenix to scope out potential chefs at an open casting call at Hotel Valley Ho. Some chefs ventured to the tryout, others were approached by the show.

In-person interviews were followed by phone interviews, then a waiting game to see if they’d been accepted. Those chefs accepted were notified of an air date, plus an $800 travel stipend.

“Arizona has tons of great chefs. It even has Scott Conant now," Allen said, referring to the popular "Chopped" judge and Food Network personality, who opened an Italian restaurant in Phoenix in early 2017.

Interested in this topic? You may also want to view these photo galleries:

"We tend to choose a group of five cities for each run of episodes. It would be impossible to cast from the whole country at once, because we have to shoot a bio on each chef at their restaurant," Allen explained. "Nobody could afford to send a crew to every city in the USA.

"(Arizona) is experiencing the same kind of growth of artisanal restaurants that you see in nearly all American cities. It’s a great time to be a food lover,” Allen said.

Answer: They called the diner and said they had heard about us. My manager, who answered the phone, thought it was a prank call. She hung up and then looked at the caller ID and saw it was a New York number, so she called back. I was surprised. I’m just a cook, not a chef. I asked if this was for charity and I didn’t get a clear answer. After interviewing in person and on the phone, I got an email that said, "This is your air date.”

Jennifer Caraway founded the Joy Bus meal foundation about five years ago, after a seeing a friend battle ovarian cancer.(Photo: Rob Schumacher/The Republic)

Q: Worst/best thing about competing?

A: Worst: Just the long day and no sleep the night before. I was super stressed. I walked past the other chefs' stations and saw all their knives, and I brought one. I was thinking, “Just don’t give me fish, please don’t give me fish,” and of course, there was fish in the second round.

Best: Being done! No, really, just pulling it off, and then later, watching my family’s reaction. I cried when I saw their reaction.

Q: What has it done for your business?

A: We have been full! The next day, after the show, we had more people than usual, but then the story came out (on azcentral.com) and the rest of the week we were packed.

Q: Would you do it again?

A: No! Don’t get me wrong, I’m happy and grateful for the experience, but it was so nerve-wracking. I will say that the criticism the judges gave in each round were spot-on. I just don’t think my nerves could take that again. I’m not a competitive person. But I am thrilled I got $10,000 to bring back to The Joy Bus.

Jennifer Russo

Jennifer Russo, chef/owner of The Market by Jennifer and Jennifer’s Catering.(Photo: Christine Johnson)

Answer: I’m lucky I do a lot of local TV and have a good reputation. I think "Chopped" reached out to my marketing people. It was a long process. Interviewed in May. One of the interviews, a phone interview in June, was only supposed to be an hour, and I spent three hours on the phone. I found out I’d made the cut in July and they came to film background at the restaurant in August. I flew to New York in September to film.

Q: What were your mystery basket ingredients and what did you make?

Jennifer Russo, chef/owner of The Market by Jennifer and Jennifer’s Catering.(Photo: Christine Johnson)

A: The show was called “Epic Eats,” so you’d think we’d be working with caviar, right? No, they were gross! First, there was this layered thing (a burger) made from cooked ground beef, fried mac and cheese and then fresh, wet mac and cheese. We also got a buffalo wing sauce-flavored orange soda, a stem of Brussels sprouts and everything-bagel seasoning. I basically deconstructed the mac and cheese, added some chorizo and made a glaze with the orange soda. I sauteed the Brussels sprouts. The beef patty almost did me in, but I made it to the next round... For the third round, we had an ice cream sundae in a cookie bowl, a gigantic gummy worm, I was terrified of this worm, some finger grapes and this corn rot (huitlacoche). I think I would have won if I had not forgotten the beans on my entree plate.

Q: Would you do it again?

A: Absolutely! I had so much fun and loved it.

Q: What has it done for your business?

A: It’s definitely upped it a bit. Some people have come in just because of the show. A sweet 7-year-old watched the show with her grandfather and they came in the next day. The response has been terrific.

A: The timeline. Not being able say anything. I applied last June, filmed in September and it didn’t air until March.

Q: What was the best thing about competing?

A: Everything! The whole experience. I didn’t think I’d ever be on 'Chopped'. I’ve been a fan a long time.

Q: Would you do it again?

A: Yes! It was so fun, the whole experience. When the timer started, I ran! I just put my hand in the fridge and started grabbing ingredients and ran back to my station. I’ve been cooking fish for the past year, so I was kind of hoping to get fish, but I have no regrets. I’d do it again in a heartbeat.

Take a moment to think through each of the four ingredients before you begin cooking.

To catch Arizona chefs on upcoming episodes of "Chopped," check local listings and visit foodnetwork.com.

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A whopping 37 new restaurants sprang up around Phoenix in March. That's one of the highest number of openings we've seen in one month since we started tracking restaurant openings almost six years ago.
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